Tip the flour into a large bowl and use your fingertips to rub in the butter until the mixture looks like fine sand. Add the yeast, sugar, salt and mixed spice and stir through.

Heat the milk in the microwave, until it's warm (about 45 seconds), beat the egg lightly with a fork. Make a well in the centre and pour in the milk and egg. Mix with a metal spoon to bring the mixture together into a dough.

Lightly flour a surface and turn the dough out on to it. Knead the dough with your hands - pulling and stretching in all directions until you have a light, springy and smooth dough. This will take about ten minutes.

Flatten the dough out and pour the currants over the top then knead and fold them in to distribute them evenly.

Note: If you have a stand mixer you can do the kneading stage using the dough hook

Transfer the dough to a lightly oiled bowl, cover it with clingfilm and leave it to rise in a warm place until it's doubled in size. This will take about an hour.

Once the dough has risen, turn it back out onto a surface and cut it into 8 pieces (or tear it with your hands). Roll the dough into round balls using your hands.

Transfer the dough balls to a lightly greased baking, leaving space in between them. Flatten the balls slightly with your hands. Cover the tray with clingfilm and set aside in a warm place for its second rise. Preheat the oven to 190ºC / 170º Fan / Gas 5 / 375ºF.

After about 30 mins the buns should have doubled in size. Bake for 15-18 minutes or until risen and golden brown. For shiny buns brush them with a warm apricot jam.

Teacakes can be eaten warm straight from the oven or transfer to a cooling rack ready to slice and toast when you're ready.